Auntie Ivys Molten Chocolate Cake Recipes

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

MOLTEN CHOCOLATE CAKES

Steps:

• In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside.
• Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes.
• Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined.
• Butter and lightly sugar 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking.
• Preheat the oven to 400 degrees F.
• Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.
• Cook's Note:.
• Instead of coating the molds with sugar, you can use crushed pistachios or other nuts.

AUNTIE IVY'S: MOLTEN CHOCOLATE CAKE

Steps:

• Prepare the molds before you start: butter and flour the molds twice. Tap out the excess flour after each flouring. If you are using non-stick molds, you only need to butter and flour once. Helpful hint: if it is a hot day and the butter is soft, put the molds in the fridge for the butter to harden after the first application of butter and flour. (Otherwise you would only be smearing butter atop butter)!!!! 1. Set a bowl over simmering water. (Bowl should not touch the water-you are essentially replicating a double boiler). In this bowl, heat the butter and chocolate together until everything is melted. 2. While (1) above is in progress, beat together the eggs, egg yolks and sugar with a whisk until light and thick. 3. Mix the melted butter and chocolate to combine with a rubber spatula. Remove the bowl from the simmering water and add the flour and mix until combined. 4. Pour the egg mixture prepared in (2) above into the chocolate/butter/flour mix in (3) above. Using a folding motion, make sure everything is well combined with the same rubber spatula. 5. Divide the batter among the 5 molds or 4 molds as the case may be. 6. Bake in a pre-heated 450F oven for 6-7 minutes. 7. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up the mold. Serve immediately. Ivy's notes: • I have found that the filled molds can sit in the refrigerator for up to 5 days (inside a Tupperware) before baking~that's if you can wait that long to eat them. • I use Valrhona bittersweet chocolate but any good quality brand can be substituted. If you are really desperate, any bittersweet will do; • Serve with whipped cream, crème fraiche or crème anglaise and/or raspberry coulis. Garnish with berries and a sprinkling of powdered sugar and a mint sprig.